
Ingredients
- 75 g of crisp rice cereal
- 40 g of dried cranberries
- 150 g of white chocolate
Method
Step 1
Break 150g white chocolate into a bowl, place over a pan of gently simmering water and leave to melt.Step 2
Stir in 75g crisp rice cereal and 40g dried cranberries and stir until well coated.Step 3
Spoon teaspoonfuls into mini cupcake cases and leave to set for at least an hour in a cool place. These will keep for 3-4 days in a cake tin.